A French Omelet

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quarter of a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little parsley shred ↝ Parsley, raw [Not included in a food category]
green onion cut very fine ↝ Onions, green, raw [Onions]

Instructions (4)

Beat up six eggs; put to them a quarter of a pint of cream, some pepper, salt, and nutmeg; beat them well together.
Put a quarter of a pound of butter, made hot, into your omelet-pan, and fry it of a light brown.
Double it once, and serve it up plain, or with a white sauce under it.
If herbs are preferred, there should be a little parsley shred, and green onion cut very fine, and serve up fried.

Original Text

A French Omelet.

Beat up six eggs; put to them a quarter of a pint of cream, some pepper, salt, and nutmeg; beat them well together. Put a quarter of a pound of butter, made hot, into your omelet-pan, and fry it of a light brown. Double it once, and serve it up plain, or with a white sauce under it. If herbs are preferred, there should be a little parsley shred, and green onion cut very fine, and serve up fried.

Notes

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